CRISPY POTATO ROSTI WITH CHEESE

 

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Potato Rosti with cheese-mommy cook for me

Total time: 1 hour

Level: Easy

Serve: 4 to 6

Hi Everyone!

Rosti is a Swiss dish and it is made from potato also it can be described like a potato pancake. When I went to Switzerland I tried potato rosti and it was super delicious, therefore recently, I have made Swiss Potato Rosti for my family and my friends, I tried a different technique which made the rosti crisper on the outside, but did gentle interior and it was topped with cooked egg and served with salad, they were happy for trying Swiss potato rosti and it was very tasty. Therefore, I want to share my Rosti recipe with you. Enjoy it!

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-KAŞIBEYAZ RESTAURANT IN ANKARA-TURKEY

-RESTAURANT REVIEW/ KAŞIBEYAZ RESTAURANT IN ANKARA-TURKEY-

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Kaşıbeyaz Restaurant in Ankara-TURKEY

-Hi everybody!
If you are in Ankara-Turkey or visiting to Ankara and you are looking for a good traditional restaurant, it is worthy to visit. Kaşibeyaz Restaurant is well- known restaurant in Istanbul-Turkey and The restaurant was opened a new branch of Ankara about 2 years ago.

There was two reason I went to this restaurant. First reason is that, I wanted to try traditional food and to experience a local culture, they were pretty good.Second reason, It has an excellent location, because the restaurant located in the middle of the Ataturk Forest Botany and we have visited it recently, The restaurant has been decorated with a nice classic style also it has South Eastern Anatolia kitchen. We had a pleasant surprise in there they offered a full selection grilled meat and kofte, flat bread, salad, grilled peppers, tomato, even excellent sliced fruits! Yes, you read that right, and I tried all of the food on my table, in addition, grilled kofte was spicy also the meat was juicy, buttery, well-done and so good. Also, If you want to experience something than typical meze or kofta-meat, you can try ‘Mumbar Dolma’ the Dolma is made from cleaned sheep intestine,(cleaned sheep intestine is stuffed with ground meat, rice, herb, spices, butter and than stuffed intestine cooks in a saucepan).

In addition, the appetiser was simple but very enjoyable. Salad was made fresh herb with grape vinegar sauce, it was mouth-watering . Service was very friendly, if you don’t know speaking Turkish it doesn’t matter, because the menu has been prepared in English and Turkish. Also if you would like to choose a clean restaurant, I have to say that, the restaurant was clean. However, their dinner music choosing was not good, they should choose a relaxing music. They have a huge, good garden and a smoking lounge. Families prefer to go there in general and Some time, Business meetings do in there. But they don’t serve booze at  Kasibeyaz Restaurant in Ankara. They serve some treat,  such as; fruit, tea and coffee.

Finally, the restaurant was no crowded too much and the food was a bit costly at this restaurant. Nevertheless, We were happy to make the reservation and I have took some photo for you. I hope, you will enjoy!

 

 

 

Kaşıbeyaz Restaurant Adress in Ankara-TURKEY: Ataturk Orman Ciftligi, Emniyet Mahallesi, No:72, Yenimahalle, Ankara.

 

– NUTRITION AND FOOD COMBINATION-

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Hello everyone, Today I would like to share my Nutrition lecture notes with you again and Today’s topic is nutrition and food combination. The latest research shows that some food combinations are more nutritious when eaten together. If you wonder about the food combination like me, it is here. I hope, you enjoy!

-WHAT IS NUTRITION AND HOW SHOULD WE MAKE FOOD COMBINATION-

Nutrition is the intake of food, considered in relation to the body’s dietary needs , in other words, nutrition the sum total of body processes which interact to supply our nutritive needs.

  • -List Seven Incompatible Combinations and Examples of Each From Everyday Conventional Meals. Also, How These Meals Could Be Adjusted or Suggest Alternatives.-

-Studies indicate that correctly combining foods is critical, not only for providing your body with essential nutrients, but for eliminating heartburn, bloating, uncomfortable gas and acid reflux. Food is processed in the mouth, stomach and small intestine “using two types of digestion” mechanical (chewing) and chemical. The two types of chemical digestion are markedly different. Acid digestion is required for proteins and alkaline digestion is needed for carbohydrates. It is not client who are on weight reduced and control diets that can from food combining principles. The digestive system works fundamentally the same for all of us. The human digestive system is capable of readjusting itself to the digestion of individual natural foods, with appropriate timing of various enzymes and digestive juices. If however, two or more foods are randomly combined, the digestive limitations are exceeded and digestion is impaired.

-For examples, Some incompatible combinations: Don’t eat protein and starch food in the same meal and don’t eat fruit with other food, don’t eat melons with other food or fruits.

However,These meals do together to form good combination- protein and leaf greens, starch and vegetables, oil and fats with leaf greens and oil/fats with sub-acid fruit. A basic guideline is that proteins, fats and starches do not combine well with each other, but individually, they all combine well with vegetables.

For instance, a meal of fish and vegetables makes a good combination. Do not included combine with potatoes, pumpkin or corn as these are starches and cannot be as vegetables. Acid fruit can be eaten with nuts, seeds or cheese. Some combination are less compatible with the human digestive system and if these combinations are eaten, they are often followed by symptoms of indigestions.

-The following incompatible combinations need attentions.-

1- Fat/ Protein Combination: Fat inhibits the flow of gastric juice interfering with protein digestion. Additional fat intake makes digestion difficult. Avoid combining butter, oils, avocado and cream with protein, for example the rich creamy sauces which are served with fish and meat dishes, inhibit digestion. PROTEIN FOODS: Meat, eggs, fish, nuts(most), fermented seed sauce, soybeans(cooked or sprouted) Seed-sunflower, sesame, pumpkin.

2- Sugar/ Protein Combination: Sugars restrain the secretion of gastric juice, interfering with protein digestion. This restricts the stomach’s ability to digest protein, which produces more gastric juices that the sugar then combines with. The sugar, delayed from passing through to the small intestine, ferments.

3- Sugar/ Starch combination: When starch is combined with sugar, the starch is disguised. Saliva amylase, necessary for starch digestion is thus not in the saliva and the digestion of the starch is inhibited. The sugars will once again, ferment in the stomach. Pastries and mixing cereals and bread with sweet fruits are an examples of this combination which should be avoided. STARCY FOODS: Grains (cooked or sprouted), mature beans and peas, peanuts, potatoes, butternut, chickpeas (cooked or sprouted), acorn or hubbard squash. SWEET FRUIT FOOD: Banana, date, dried fruit, raisin.

4-Protein / Starch Combination: If we mixed together, an acid food such as protein, and starch, an alkaline food, don’t digest. This combination is one of the most commonly eaten combinations. Bear in mind that salivary amylase is destroyed in the stomach in the presence of the highly acidic medium. The time required for protein and starch digestion also varies. Therefore, there is going to be a discrepancy with resultant indigestion.

5- Protein/ Protein Combination: Protein is the most difficult food for the body to digest. Different proteins require different digestive times and enzymes, for instance, dried beans require six hours to digest in comparison to normal four hours required for meats. When one protein is combined with another, digestion becomes difficult.

6- Acid / Protein Combination: The enzyme, pepsin, necessary for protein digestion will only be active in the presence of a particular acid, hydrochloric acid. When fruit is eaten with protein, the fruit will be retained in the stomach until completion of the protein digestion, resulting in fermentation of the fruit. ACID FRUIT FOODS: Grapefruit, lemon, lime, orange, strawberry, pineapple, pomegranate, plums, mandarin, Satsuma, tangerine.

7- Acid / Starch Combination: Acid destroy the starch-splitting enzyme , salivary amylase, and this includes the acids contained in fruit and in the various vinegars. When this combination is eaten, the fruits are retained for a longer period in the stomach and results in fermentation. A reference to milk; Milk is a perfect food provided by nature for the feeding of young animals. The enzyme rennin is present only in the gastric of infants. The secretion of rennin diminishes when the child has a set of teeth. Milk as a food item, due to its protein and fat content combines poorly will all foods. When entering the stomach, milk curdles and prevents the digestion of other food due to the insulating effect of the curds. It is best to consume milk on own and inadvisable to use it at all. If fruit is eaten with other food, the fruit is retained in the stomach until the other food is digested and the fruit sugars start to ferment. Melons compromise a class of fruit on their own and decompose faster than other fruit. Melons should be eaten on their own. The avocado is an unusual fruit in that it provides an excellent source of fat. It combines best with non-starchy vegetables and makes a fair combination with acid fruits. The avocado also makes a fair combination with starches because of its low protein content. The avocado should not be combined with proteins.

In addition, The tomato, generally thought to be a vegetable is an acid fruit. If it is consumed immediately on being picked, the most recent research indicates that is alkaline. Due to its low sugar content, it can be combined with non-starchy vegetables, but should not be combined with starches or proteins, well there goes the tomato sandwich and the tomato salad and chop! If fruit and vegetable juices are enjoyed, these juices should be taken on their own or about twenty minutes before a meal. There is certain guidelines to food combining were given and in the following section and we will another look the classification of foods.

-CLASSIFICATION OF FOODS-

-PROTEINS: Nuts and seeds, Bean sprouts, Soya beans, Sunflower sprouts, Eggs, Cheese, Lentils, Peanuts, Dried beans,Dried peas,Meat and meat products.

-STARCHES: Potatoes, Carrots, Fresh lima beans, Artichokes, Pumpkin, Corn and maize, Cereals and grains, Beets, and Parsnips, Chestnut, Squash.

FATS: Avocado,Butter, Margarine, Vegetable, Oils, Lard, Cream

-ACID FRUITS: Oranges, Strawberries, Pomegranates, Grapefruit, Plums, Lemon and Limes, Plums, Pineapples,Kiwi.

-SUB-ACID FRUITS: Mango, Peaches, Apricots, Apples, Berries, Nectarines, Pears, Papaya, Cherries.

-SWEET FRUITS: Bananas, Fresh figs, Persimmon, Grape varieties, Dried fruit, Dates.

-LOW AND NON-STARCHES VEGETABLES: Celery ,Spinach, Green beans, Cauliflower, Eggplant, Kale, Sweet peppers, Lettuce, Eggplant, Cucumber, Alfalfa sprouts, Onion, Fresh sweet corns ,Garlic, Fresh sweet peas, Turnip, Cabbage, Asparagus.

 

 

 

 

 

 

Thank you for stopping by.

 

 

 

 

 

 

 

– APPLE COOKIE ROLLS WITH WALNUT-

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Hello Everybody!

I have baked Turkish Cookie Apple Roll (It’s Turkish name is an Elmali Pasta), it stuffed with cooked apple- walnut. In fact, it is so delicious and the apple cookie rolled  melt-in-your-mouth, also it makes so easy and you need just handful ingredient for it. Enjoy it!

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-WHAT DOES IMPORTANCE OF VITAMINS TO THE BODY-

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Hello everyone!

I have ever been  interesting in Food and Nutrition, also I wanted to learn more about Nutrition, therefore I have studied about the nutrition and I learnt so many information from STONEBRIDGE ASSOCIATED COLLAGES. However today, I would like to share my Nutrition lecture notes with you, the lecture notes are about vitamins , I have searched that, What does importance of vitamins to our body? I hope, you enjoy and find these topic useful.

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-HAND-ROLLED TURKISH COUSCOUS/ TRADITIONAL COUSCOUS-

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Serves 8 to 12

Level: medium

Preparing time: 1 hour

Hello everyone!

Today I want to share Traditional homemade Couscous with you because recently my Sister- in- law has sent me homemade Couscous, and Her mother had made it for me, therefore I cooked it and tested it for you it was extremely delicious. I want to say both of  them, so much thanks for making Turkish traditional homemade Couscous.

I know, making your own couscous gives you a difficult, but home made Turkish couscous super taste and it is very cheerfully process because of a sense of wonder at the magic of it all. I remembered when my mom was making our own couscous, how much fun it was and how astonishing the results and making couscous is an expression of love, generosity and hospitality. The process feels celebratory and communal. I want to share couscous making with you, I like to think that there are chefs across the country who are ‘rolling their own couscous ingredients’ –couscous, that is.

There are so many different couscous recipes, which vary from one country to another, but I would like to introduce traditional home made Turkish couscous which is making in Sivas region in Turkey. Sivas has a special place for Turkish Cuisine, with fresh foods unique to the City itself as well as to its districts and villages . In my country , Traditional Turkish couscous is made with hard wheat (Its called Bulgur). Turkish couscous hand-rolled tiny pasta pearls are about 2 mm in diameter and they are made out of a mixture of whole wheat(Bulgur) and eggs, all purpose flour, rolled around a center of bulgur which gives it a elegant that is slight yellow color and unique, special and delicious.

Eating Home-made Turkish Couscous with those tiny balls rolling wonderfully on your tongue, really lift up the eating experience, even a simple serve. It is also very easy to cook, Turkish Couscous unlike the other couscous which can turn mushy if soaked for too long or in too much liquid, Traditional Turkish Couscous can be boiled in salted water, like pasta, until tender.

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